Dinuguan
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Calories
841 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Filipino
Dinuguan
Description
The preparation begins by mixing half of the vinegar with pig's blood and setting it aside. Pork belly is sautéed with garlic and onions in neutral oil until the fat renders and the meat begins to brown. Fish sauce, bay leaves, salt, and pepper are added to season the pork. Vinegar is poured in and allowed to simmer briefly without stirring, a technique key to the dish's distinct taste.
Next, the pig's blood mixture is added carefully while stirring continuously to prevent clumping, then simmered to thicken the sauce. Water and green long chili peppers are incorporated, and the stew is cooked covered on low heat until the pork is tender. The final simmer after removing the lid thickens the sauce to the desired consistency.
Dinuguan is usually served hot and pairs well with rice or traditional Filipino rice cakes. The dish is treasured for its deep flavors and balanced sour and spicy notes sustained by vinegar and chili.
Ingredients
- 2 cups pig blood
- 1 cup vinegar ½ for mixing with pig's blood, ½ for cooking
- 2 tablespoon neutral cooking oil generic cooking oil
- 4 cloves garlic minced
- 1 big red onion chopped
- 2 pounds pork belly , cut into bitesize
- 2 tablespoon fish sauce
- ½ tablespoon salt
- ½ tablespoon black pepper
- 2 pcs bay leaf
- 1 cup water
- 4-6 pieces green long chili
Instructions
- Mix ½ cup vinegar with pig's blood. Set aside.
- In a large pot over medium heat, saute onion and garlic in oil until limp and aromatic.
- Add pork belly and cook until fat is rendered. Add fish sauce, bay leaves, then season with salt and pepper.
- Add vinegar and simmer for 2 minutes without stirring.
- Pour in the blood with vinegar. Stir continuously to prevent clumping. Simmer for 5 minutes.
- Add water and the green long chili peppers. Bring to a boil then cover the pot with lid and lower heat to low. Cook until pork is tender.
- Once pork is tender, remove the lid and let it simmer for a few minutes to thicken the sauce to desired consistency.
- Turn the heat off and transfer to serving bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 841 kcal
% Daily Value*
| Calories | 841kcal | 42% |
| Carbohydrates | 1g | 0% |
| Protein | 15g | 30% |
| Fat | 85g | 131% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 40g | 200% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 1119mg | 47% |
| Potassium | 315mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 39IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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